preparation

If using Swiss chard, fill a large bowl with
ice water. Cook chard in a large pot of
boiling salted water until tender but still
bright green, about 4 minutes. Using tongs,
transfer to ice water; let sit until cold.

Squeeze chard dry. Transfer to a large
double layer of cheesecloth; gather ends
and squeeze to thoroughly wring out liquid
(be sure to use cheesecloth; the chard will
stain a kitchen towel).

Pulse chard in a food processor until
minced, about 30 seconds. Return chard to
cheesecloth; wring out again to remove any
remaining liquid. (If using spinach, squeeze
dry with your hands.)

Transfer chard to a large bowl. Melt 1/4 cup
butter in a small saucepan over medium heat.
Add melted butter, ricotta, 4 egg yolks, egg,
1/4 cup flour, and 2 teaspoons salt to chard. Using
an electric mixer, beat until a dough forms,
1-2 minutes. Alternatively, knead ingredients
by hand in a large bowl until mixture holds
together when lightly pressed.

Cook 1 golf ball-size sample portion
of dough in boiling salted water for about
5 minutes (to check for texture and
seasoning). Taste sample; adjust seasoning
if needed. If sample falls apart in the water, mix 1 more egg yolk and 1-2 tablespoons flour
into dough until it holds together.

Lightly flour a rimmed baking sheet.
Scoop out scant 2 tablespoons dough; dust with
flour and roll between your palms to form
an oval-shaped malfatto; place on sheet.
Repeat with remaining dough to form
24 malfatti. DO AHEAD: Malfatti can be
formed 2 weeks ahead. Freeze on baking
sheet, then transfer to a resealable plastic
freezer bag. Keep frozen.

Working in 2 batches, cook malfatti in a
large pot of boiling salted water until cooked
through, 6-8 minutes per batch (8-10
minutes if frozen). Drain and transfer to
a plate; tent with foil to keep warm.